Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a
difficult time, since these products generate a negative perception in consumers. This has …

Protein-lipid oxidation is one of the main causes of quality deterioration in meat and meat
products during processing and storage. The application of natural antioxidants in muscle …

In recent years, changing lifestyles and food consumption patterns have driven demands for
high-quality, ready-to-eat food products that are fresh, clean, minimally processed, and have …

As the demand for botanical food additives and eco-friendly food packaging materials
grows, the use of essential oils, edible biodegradable films and coatings are becoming more …

Comminuted meat products are highly susceptible to safety and quality degradation partly
because of their large interfacial area in the emulsion. The food industry extensively uses …

The production of safe foods with little or no artificial preservatives is one of the foremost
leading challenges for food manufacturing industries because synthetic antimicrobial agents …

Meat industries across the world are constantly focusing to find natural low-cost additives for
the development of novel meat products to meet consumer demand for improving the health …

The perceived level of risk associated with a food product can influence purchase and
consumption decisions. Thus, current trends in food safety address an issue of general …

This study evaluates the physicochemical and microbiological properties and sensory
parameters of beef patties formulated with black chokeberry (B1), blackberry (B2), red …

Background Livestock and poultry and their meat products (LPMP) are significant in
providing human nutrients. However, the presence of off-flavors such as boar taint from …